Basic Chicken Curry Food

EASY CHICKEN CURRY

Steps:

• Melt butter in large skillet over medium low heat.
• Add the onion, apple and garlic and mix well.
• cook, covered over low heat until the onion is tender and translucent, about 12 minutes.
• Add the curry powder to the onion mixture and mix well.
• Dissolve cornstarch in the milk and add it to the mixture.
• Add the chicken broth and mix well.
• Reduce the heat to low and cook, stirring frequently, until slightly thickened.
• Add the lemon zest and lemon juice and mix well.
• Stir in the chicken and continue cooking until the chicken is heated through.
• Optional: Serve over rice with condiments such as chutney, raisins, diced bell peppers, cucumber, tomato, pineapple, papaya, mango, banana, kiwi, chopped scallions, hard-boiled eggs, peanuts or toasted almonds.

SIMPLE CHICKEN CURRY

Steps:

• Melt butter in large skillet over medium-high heat. Add onion and curry powder; saute until tender, about 5 minutes.
• Stir flour, salt, sugar, and ginger into the onion mixture; cook until smooth and bubbling, about 5 minutes.
• Pour chicken broth and milk into the skillet, stir, and bring to a boil; cook at a boil for 1 minute.
• Stir chicken and lemon juice into the broth to cover completely; cook until the chicken is heated through, about 5 minutes.

EASY CHICKEN CURRY

Steps:

• Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder. Once ingredients are blended together, add chicken breasts. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.
• Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)

BASIC CHICKEN CURRY

Steps:

• Gather the ingredients.
• Heat the oil in a deep skillet over medium heat and fry the onions until golden brown. Remove from the oil with a slotted spoon and drain on paper towels. Turn off heat, keeping oil in the pan.
• Grind the onions into a smooth paste in a food processor . Remove to a bowl and set aside.
• In the food processor, grind the tomatoes, garlic paste, and ginger paste together into a smooth paste.
• Heat the oil in the skillet again and add the onion paste. Fry for 2 to 3 minutes. Add the tomato paste and all the spices-coriander, cumin, turmeric, and red chili and garam masala powders. Mix well. (This is called masala.)
• Fry the masala until the oil begins to separate from it.
• Add the chicken to the masala and brown well, about 8 minutes.
• Add 1 1/2 cups of hot water to the chicken, simmer, and cover. Cook until the chicken is tender, about 15 minutes.
• Garnish with chopped coriander and serve with hot chapatis (Indian flatbread), naans (tandoor-baked Indian flatbread), or basmati rice.

EASY CHICKEN CURRY WITH VEGETABLES

Steps:

• Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.

EASY CHICKEN CURRY

Steps:

• Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
• Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.

EASY CHICKEN CURRY

Steps:

• In nonstick skillet or wok, heat olive oil over medium heat. Add onion and chicken breast and cook, stirring ocassionally, until chicken is almost cooked through.
• Add tomato juice, red wine, chutney, and salt. Simmer for 10 minutes. Serve with rice.

EASY CHICKEN CURRY

Steps:

• Place oil in a large skillet; turn heat to medium-high. A minute later, add onions, along with a generous pinch of salt and some pepper. Cook, stirring occasionally, until onions are very soft and almost falling apart, 15 minutes or more. Stir in curry powder, and cook, stirring, for another minute or so.
• Add coconut milk, and cook until it thickens, about 2 minutes, stirring occasionally. Add chicken, and stir, then cook until done, 3 to 6 minutes. (If you use shrimp, keep in mind that it cooks a little faster than chicken; if you are in doubt about whether chicken is done, cut into a piece.)
• Add tomato, and cook another minute; adjust seasonings as necessary. Serve over rice, garnished with basil or mint, if desired.